Light and Fluffy Egg with Shrimp and Tofu

Light and Fluffy Egg with Shrimp and Tofu

This is perfect when you want a light Chinese-style dish!

Ingredients: 4 servings

The flavored shrimp mixture:
100 g (about 10 small shrimp)
Egg white
1/2 an egg's worth
salt and pepper
a pinch each
1/2 tablespoon
Combined seasoning ingredients:
Chicken stock
3/4 cup (150 ml)
Soy sauce
1 tablespoon
Oyster sauce
1/2 tablespoon
Salt, black pepper, sugar, sesame oil
a small amount each
Garlic and ginger
1 piece each
1/2 block
1/2 tablespoon
1 tablespoon
Green onion or scallion
to taste


1. Combine all the ingredients listed under "shrimp mixture" and rub the flavorings into the shrimp. Cut the tofu into bite-sized pieces. Beat the eggs lightly.
2. Heat up a wok and put in a good amount of cooking oil*, and pour in all the beaten egg at once. Stir around in a sweeping motion and take the egg out while it is still just soft set. *cooking oil is not listed in the ingredients
3. Clean out the wok and re-heat. Put in the garlic and ginger, and when it starts to smell good put the shrimp mixture from no. 1 and stir-fry. Put in the other seasoning ingredients and tofu and stir.
4. When it starts to boil, taste and adjust the seasonings. Dissolve the katakuriko in a little water and add to the wok; stir until the sauce is thickened.
5. Finally add the egg and green onion, mix together lightly and it's done!

Story Behind this Recipe

I wanted to have some light Chinese-style food.